|
|
Chicken and Waffles
For the chicken: Canola Oil 2 Chicken Breast 1-1/2 cups All Purpose Flour 2 tsps Baking Powder 1-1/4 Cups Buttermilk 1 tsp Cayenne Pepper ½ tsp Smoked Paprika ½ tsp Garlic Powder 3 tsps Salt 2 tsps Black Pepper For the Waffles: 2 Cups All Purpose Flour 4 tsps Baking Powder 1-3/4 Cups Milk ½ Cup Canola Oil 2 Eggs 2 Tbsps Granulated Sugar 1 tsp Vanilla Extract ¼ tsp Cinnamon ¼ tsp Salt |
Cut the chicken into strips then place them in a Ziploc bag. Season the chicken with 1 tsp of salt, 1 tsp of black pepper and 1 tsp of cayenne pepper. Add 1 cup buttermilk to the chicken then refrigerate for at least 2 hours.
(For the waffles): In a bowl, whisk together 2 Tbsps of all-purpose flour 4 tsp of baking powder, 2 Tbsps of sugar, ¼ tsp of salt and ¼ tsp of cinnamon. Now add the milk egg yolks and vanilla. Add the canola oil and mix well. In a separate bowl mix the egg whites until it has a frothy consistency. Fold the egg white into the batter then set it aside until later
.
(For the chicken batter): Whisk together the flour, baking powder, salt, pepper, smoked paprika, cayenne pepper and garlic powder. Now add ¼ cup of buttermilk. Mix together until the batter has a clumpy consistency. Generously coat the chicken then set them on a wire rack for 10 minutes before frying. Fry the chicken on high heat for 2 minutes on each side. Remove chicken from the oil and place on a paper towel to remove the excess oil.
Spray your waffle iron with cooking oil. Add the waffle batter and cook until it has reach your desired texture.
(For the waffles): In a bowl, whisk together 2 Tbsps of all-purpose flour 4 tsp of baking powder, 2 Tbsps of sugar, ¼ tsp of salt and ¼ tsp of cinnamon. Now add the milk egg yolks and vanilla. Add the canola oil and mix well. In a separate bowl mix the egg whites until it has a frothy consistency. Fold the egg white into the batter then set it aside until later
.
(For the chicken batter): Whisk together the flour, baking powder, salt, pepper, smoked paprika, cayenne pepper and garlic powder. Now add ¼ cup of buttermilk. Mix together until the batter has a clumpy consistency. Generously coat the chicken then set them on a wire rack for 10 minutes before frying. Fry the chicken on high heat for 2 minutes on each side. Remove chicken from the oil and place on a paper towel to remove the excess oil.
Spray your waffle iron with cooking oil. Add the waffle batter and cook until it has reach your desired texture.